Whole Wheat French Bread Recipes
WHOLE WHEAT FRENCH BREAD
The original recipe used all white flour but we have found we prefer the half and half. It is a good bread to serve with soups and spaghetti. Preparation includes rise time.
Provided by Marg CaymanDesigns
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
- Stir in salt, oil and half of flour.
- Gradually add remaining flour, mixing well.
- Knead 8-10 minutes or until smooth and elastic.
- Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
- Punch down and divide into 1-4 pieces, depending on the size loaves desired.
- Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
- Place on greased cookie sheet.
- Slash top of dough with knife 3-5 times diagonally down each loaf.
- Brush with water and let raise till double again (about 1 hour).
- Bake at 375°F for 30 minutes.
- Use within one day or double wrap and freeze.
WHOLE WHEAT FRENCH BREAD
There's nothing like coming home to the smell of freshly baked whole wheat french bread! This is a no knead recipe which makes it totally doable to me. It's perfect served with a nice hot bowl of soup!
Provided by Amy
Categories Bread
Time 1h40m
Number Of Ingredients 6
Steps:
- Combine warm water, yeast and sugar in the bowl of a stand mixer. Let sit for about 10 minutes until bubbly and activated.
- Add remaining ingrdients. Using a dough hook mix until combined. Check consistency of dough. Dough should be soft but not sticky. If it is too sticky add additional flour one Tablespoon at a time until consistency is soft.
- Continue mixing dough on low speed for 5 mintues.
- Cover bowl with towel and allow to sit in a warm place for 10 minutes. Punch dough down. Cover and repeat process tow more times for a total of 30 minutes of rising.
- After the third time divide the dough in half. Shape in two long loaves on a floured surface. Place loaves on a greased baking sheet.
- Cut diagonal slices in the tops of each loaf. Whisk egg whie. Brush with egg mixture.
- Cover and let rise about 15-20 minutes.
- Bake at 350 degrees for 30 minutes.
- Let sit in bread pans for a couple minutes, then turn out onto a cooling rack and let cool.
Nutrition Facts : ServingSize 1 g, Calories 1696 kcal, Carbohydrate 294 g, Protein 49 g, Fat 47 g, Sodium 1754 mg, Fiber 40 g, Sugar 35 g, SaturatedFat 4 g
WHOLE WHEAT FRENCH BREAD (BREAD MACHINE)
Make and share this Whole Wheat French Bread (Bread Machine) recipe from Food.com.
Provided by JelsMom
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Place ingredients in the bread pan in the order the manufacturer recommends.
- I run mine on the 2 lb white bread cycle, and it always comes out perfect!
Nutrition Facts : Calories 1656.7, Fat 9.4, SaturatedFat 1.6, Sodium 4105.7, Carbohydrate 352.2, Fiber 60.7, Sugar 2, Protein 69.6
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- Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.
- Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.
- Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.
- Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.
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